Lisa's Lasagne

Lisa's Lasagne


"A colorful, tasty dish. Served with garlic bread, this vegetarian lasagne makes an excellent meal for guests."

Ingredients 1 h 30 m {{adjustedServings}} servings 764 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 764 kcal
  • 38%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 103.9g
  • 34%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the oil in a large saucepan. Add the onions and saute for 3 minutes. Add the peppers and saute for 2 minutes. Add the zucchini and saute 3 minutes before adding the tomatoes, tomato paste, garlic and oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky.)
  2. Preheat the oven to 200 degrees F (95 degrees C). Grease a 9x13 inch baking dish.
  3. While the sauce cooks, melt 2 tablespoons butter in a saucepan. Add the flour into the butter, stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagna. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt, and pepper.
  4. Soak the lasagna noodles in water for 30 seconds.
  5. Cover the bottom of the prepared dish with some of the tomato sauce, followed by a layer of the lasagna sheet, and the cheese sauce. Continue layering these ingredients ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper, and the reserved cheese.
  6. Bake the lasagna 40 to 50 minutes, until the top of the lasagna is golden brown.
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Reviews 14

  1. 17 Ratings


This is the best vegetarian lasagna recipe I've tried. It takes a while to prepare but it's worth the trouble. I added carrots and mushrooms. I also recommend using fresh herbs and a little more cheese.


Um, this is actually my recipe. (I've sinced married, hence the name change.) I just wanted to help the people who get a runny sauce. (I hate to think of people going to all this work and then not being able to enjoy the result!) Maybe you had very juicy tomatoes. I would, in that case, add even more tomato paste and simmer the sauce until it is a little on the thick side, but still has some liquid. Hope that helps. Oh, sorry for giving myself 5 stars, but in truth, I really love this recipe and make it often for company.


I had been searching for quite some time for a recipe like the one I used to use in the 70s. I was in high school and actually threw dinner parties for my friends and my specialty was lasagna - made from a fab recipe I got, I think, off the box of lasagna noodles. After trying several different recipes from this site, this is the WINNER. If it is not the exact same recipe I used 'back then,' it is very close. Very flavorful, cheesy and gets rave reviews every time. None of the other lasagna recipes I tried (and I tried several in advance of a big dinner party I was having) came even close -they were either bland or runny or both. This is the most like a lasagna you would get if you went to a good Italian restaurant.